Ive been to restaurants where they use the typical chinese noodles and others where they used linguini and both were very good. Personally, I prefer the texture of the chinese noodles for this dish , but from a taste point of view , i dont think either will make or break the recipe

Hi Legend....
I just made Dragon Lady's recipe with a one pound box of thin spaghetti and it turned out great. Her proportions and method seemed to be right on the money.....very easy and tasty.
I doubled up on the toasted seeds and green onions though, and it will be great for a hot night dinner. Thanks for the post.

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Hi Legend....
I just made Dragon Lady's recipe with a one pound box of thin spaghetti and it turned out great. Her proportions and method seemed to be right on the money.....very easy and tasty.
I doubled up on the toasted seeds and green onions though, and it will be great for a hot night dinner. Thanks for the post.

I made it too, but the two 8 oz bags of chinese noodles I bought was a LOT and for some reason it didn't taste as strong as some sesame noodles i had at a function not too long ago. I made a little more of the dressing and poured it on to hopefully get it to be stronger. For some reason 1 pound of chinese noodles looks like more than a 1 pound of spagetti, but I could be wrong.

I also made her recipe for mini pork spareribs braised in black bean sauce. yummy!!, I only ate one though because I cooked it for a camping trip.